Combine all ingredients except cream in a large slow cooker.Cook on low for 6-8 hours. Remove bay leaves and discard. Remove chicken thighs, shred and return to slow cooker.Stir in 1/2 cup heavy cream. Taste and season with salt and pepper as needed before serving.

Note: I just cut the whole stalk of celery with the leaves for soup - they have great flavor.

Everybody has their own way of doing Chicken Pot Pie. This is mine. It's a lot of work, but it lasts two meals so I don't have to cook the following night. Also, there are not really precise measurements, sorry. It's kind of a throw together, whatever you'd like recipe, so the amounts are to my taste. You might want to tweak it to your own.

In a large pot saute onion in oil on medium heat for a few minutes. Add the celery, carrots, and potatoes and add water enough to cover the vegetables. Boil until the potatoes and carrots are almost done. Add peas and bring back to boil for another few minutes. Drain and place into a 9x13 pan. Arrange chicken on top evenly.

Put it all in a large bowl and swish it between your fingers. Mix it up with clean hands until well blended. Divide into thirds and freeze for up to three months. When you defrost you can make either Mini Meat Loaves or Porcupine Meatballs.